Basics: How To Make Matzah Balls.

Or, Kneidlach as you might call them.

Whatever you call them, you need a recipe. It’s one of the most basic Jewish foods we know, top 5 at the least, but do you know how to make them? Without a box mix, that is? Yes, we mostly rely on the ones that come from a mix, with the the recipe right on the box. They are also delicious, convenient and….nice and fluffy. 

Pesach kneidlach though, the ones made out of shemura flour, or shemura matzah meal, are a different animal. Nutty in flavor and a bit heavier than the year round version, they taste of tradition and legacy. They look different (a bit scary?) but don’t judge a matzah ball by its color: they are delicious in their own way. 

The signature dark color of these matzah balls is due to the fact that we use ground shemura matzohs (flour made out of matzah- and in our case, round shemura matzah). 

Shemura Matzah Meal is also sold in stores but if you forgot to buy it, you can easily place a few matzohs in the food processor and pulse until you have a fine flour-like consistency. 

Combine eggs, seltzer, oil, and matzah meal in a bowl. 

Mix with a fork until combined. Refrigerate for ½ hour or more. 

Using gloved and oiled hands, roll into balls. 

Take your time to form nice balls, it makes a difference with the end result! 

Bring about 8 cups of water to a boil, season with salt and drop the matzah balls in. Cover the pot and cook for 20-25 minutes or until the balls are fork tender. Remove from the water with the help of a slotted spoon or this colander scooper that is one of my favorite kitchen tools (use it for French fries too!)

Serve with chicken soup.